Inspect dish portion sizes and quality standards; gather customer feedback to ensure consistent food quality.
Oversee kitchen hygiene, ensuring cleanliness of the environment, equipment, and utensils, while maintaining food safety standards.
Check kitchen facilities and equipment for proper maintenance to ensure smooth operations and control repair costs.
Plan daily, weekly, and monthly food and material requirements; provide feedback to optimize inventory and workflow.
Inspect and verify quality and quantity of incoming goods; distribute supplies to teams to ensure smooth operations.
Improve dish output rate, enhance gross profit, and reduce operational costs effectively.
Requirements:
Proven experience as a Kitchen Supervisor, Chef de Partie, or similar culinary leadership role.
Strong knowledge of food safety regulations, hygiene standards, and kitchen operations.
Ability to monitor food quality, portion standards, and customer satisfaction.
Skilled in kitchen cost control, inventory planning, and resource allocation.
Strong leadership and team management skills; able to motivate and supervise kitchen staff.
Good problem-solving and decision-making abilities, especially under pressure.
Familiarity with kitchen equipment maintenance and basic troubleshooting.
Proficiency in kitchen management systems or basic computer skills.
High responsibility, attention to detail, and ability to work in a fast-paced environment.